Description
This Creamy Mushroom and Asparagus Chicken Penne is a quick and delicious one-pan meal featuring tender chicken breast, sautéed mushrooms and fresh asparagus, all tossed in a rich and creamy garlic Parmesan sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein & Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Herbs & Seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced mushrooms and chopped asparagus. Sauté for 4-5 minutes until the mushrooms soften and the asparagus becomes tender but still crisp.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Make Sauce: Pour in the heavy cream and chicken broth. Stir to combine everything, then bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Combine & Season: Stir in the grated Parmesan cheese, cooked chicken, and drained pasta. Mix thoroughly to ensure the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat. Sprinkle fresh chopped parsley over the dish before serving for a fresh, vibrant finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Use gluten-free penne pasta to make this recipe gluten-free.
- Make sure not to overcook the asparagus to maintain a slight crispness and bright color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid curdling the cream sauce.
